2 tablespoons butter
3 cups butternut squash, diced
1 large shallot
1 apple, diced
1/2 tsp dried sage (optional)
3 cups chicken stock
1) In a large pot, melt the butter over medium heat. Once it begins to brown, add the shallots and let caramelize.
in the sage, if using. Toss 2) Stir squash and apple to coat, about 1 minute, and add the chicken stock.
to a boil and then reduce the Purée and add salt and pepper to 4) 3) Bring heat. Let the soup simmer for about taste. Garnish with parsley, crème 20 minutes, until the squash is soft.
fraîche, or scallions.